Carrot Cake with Watermelon

Appetizers | European cuisine

⏳ Time

15 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Carrot cake with watermelon

Ingredients

Carrot - 7 fl oz
Raspberry leaves - 3.5 oz
Meyer Lemon Juice - 0 fl oz
Xanthan - ½ g
Avocado - 1 piece
Olive Oil - 1 fl oz
Lime Juice - 0 fl oz
Applesauce - 1.8 oz
Watermelon - 17.6 oz
Ponzu sauce - 3 fl oz
Salt - to taste
Ground Black Pepper - to taste
Mild Chili Spice - ½ pieces
Sorrel - to taste

Step by Step guide

Step 1

Mash the raspberries until smooth, then add the carrot juice, mix well, and let it steep for one hour.

Step 2

Strain the juice, add lemon juice and, if necessary, a bit of sugar. Thicken with xanthan gum.

Step 3

Cut the avocado in half, remove the pit, and peel off the skin. Finely chop the avocado flesh, then add lime juice, olive oil, chopped chili pepper, and applesauce, and mix well. Season with salt to taste.

Step 4

Cut the watermelon flesh into slices 1.5–2 cm thick, then use a cookie cutter to cut out small cylinders from the slices.

Step 5

On a plate, arrange the sliced watermelon, drizzle with ponzu sauce and olive oil, and sprinkle with salt. Pour carrot-raspberry juice around the watermelon, place a dollop of guacamole on the side, and garnish with sorrel.